Coat two large baking trays with sides with non-stick spray or line with aluminum foil. Lay the grahams on the trays in a single layer. Set aside.

Preheat the oven to 350° F. Combine brown sugar and butter, bring to a boil. Reduce to a simmer, cook 2 to 3 minutes until mixture thickens. Drizzle sugar mixture over both trays of grahams. Press the nuts on top of the grahams. Bake 5 to 7 minutes until the sugar mixture becomes fragrant and begins to harden.

Place the morsels in a small zipper bag. Fill a large bowl with warm water (around 120° F) and submerge the bag, 2 to 3 minutes to melt the morsels. When the morsels are melted, remove the bag from the water and clip the end of the bag with a scissor. Drizzle chocolate over the grahams. Cool the cookies on the trays before removing. Cut or break into triangles. Store in the refrigerator in an air-tight container for up to one week.